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How to make the famous Centennial Cake, a savory dessert recipe! Try this Centennial Cake for once; I bet, your friends and family will be asking for more!
  Eggs 4 , separated
  Pastry flour 1 3⁄4 Cup (28 tbs) (About 425 Milliliter)
  Cornstarch 1⁄4 Cup (4 tbs) (About 50 Milliliter)
  Baking powder 2 1⁄2 Teaspoon (About 12 Milliliter)
  Salt 1⁄2 Teaspoon (About 2 Milliliter)
  Fruit sugar 1⁄2 Cup (8 tbs) (About 125 Milliliter)
  Soft butter 1⁄2 Cup (8 tbs) (About 125 Milliliter)
  Milk 1 Cup (16 tbs) (About 250 Milliliter)
  Vanilla 1 1⁄2 Teaspoon (About 7 Milliliter)

Grease a 9 x 13 inch (3.5 L) pan and line with waxed paper.
Beat egg whites until foamy, then beat in fruit sugar gradually and continue beating until very stiff.
Set aside.
Sift next 5 ingredients into a bowl and drop in butter and egg yolks.
Measure in milk and vanilla.
Beat until smooth, scraping the sides of the bowl occasionally.
Transfer egg whites to a large bowl and fold in the flour mixture with a whisk.
Spread in pan.
Bake at 350F (180C) for 40 to 45 minutes.
Cool in pan 10 minutes, remove and cool completely.
Cover with a damp towel until Maple Double Boiler Icing is made, then frost smoothly.

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